Categories: March, soup

Ingredients

• 2 free-range chicken breasts, on the bone if possible
• 2 bay leaves
• 1 garlic clove
• 4 tbsp soy sauce
• 2 tbsp dry sherry
• 1 tsp runny honey
• juice of 1/2 lemon
• 300g straight-to-wok udon noodles
• fresh mint leaves, to serve
• lemon slices, to garnish

Directions

1. Place the chicken, bay leaves and garlic in a pan with 1 litre cold water. Bring to a simmer and cook for 30 minutes, until cooked through, skimming any froth from the surface. Remove the chicken and set aside.

2. Continue to simmer the broth adding the soy sauce, wine, honey and lemon juice. Season, adding more soy sauce or lemon juice, to taste.

3. Blanch the noodles for 3 minutes in boiling water. Drain and divide between bowls. Thinly slice the chicken and put on top of the noodles. Pour over the broth, scatter with mint and top with a slice of lemon.

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